Slow Cooker Spinach And Artichoke Dip Recipe

Spinach and artichoke dip is one of the most popular dips around. The combination of spinach, artichoke, cheese, and a creamy base is so satisfying and pairs perfectly with tortilla chips, bread squares, or pretty much anything else. Recipe developer Hayley MacLean came up with this tasty dip that you can easily throw together in the crockpot. "I love that this dip is so rich and creamy without being heavy," MacLean raves. "Using Greek yogurt in this recipe instead of the traditional mayonnaise or sour cream really lightens it up but keeps that great, tangy flavor. The combination of baby spinach and artichoke hearts with the mixture of cheeses is so delicious." 

MacLean also shares the inspiration behind her recipe. "Spinach and artichoke dip is a classic favorite, and I wanted to make one that was a bit lighter than the norm while still retaining all the creamy goodness of the original," MacLean says. "Most recipes for this dip call for chopped, frozen spinach as well, but I wanted to keep as much freshness as possible by using baby spinach, instead!" 

Gather the ingredients for slow cooker spinach and artichoke dip

Once you're ready to begin, you'll need to gather the ingredients. Pick up some fresh baby spinach, canned artichoke hearts, cream cheese, Greek yogurt, shredded mozzarella cheese, Parmesan cheese, yellow onion, 4 garlic cloves, half and half, red wine vinegar, and fresh parsley. The parsley is optional, but makes for a great garnish.

Add the ingredients to the slow cooker

Grab your slow cooker and a mixing bowl. Throw the spinach, artichoke hearts, cream cheese, Greek yogurt, mozzarella, Parmesan, onion, garlic, half and half, and red wine vinegar into the mixing bowl. Stir the ingredients to combine. If you have a larger crockpot, you can also mix the ingredients there instead of dirtying another bowl. 

Place the ingredients in the slow cooker to cook. 

Cook the dip

Place the cover on the slow cooker and set the temperature to low. Cook for about 2-3 hours on low until the cheese has completely melted. You can lift the lid every 30-45 minutes to stir if you wish.

MacLean shares why she loves using a slow cooker instead of other methods. "I love using the crockpot for this dip because it is so easy to throw [it] together and forget about [it] until you are ready to eat!" she raves. "Cooking this low and slow really allows all the flavors to meld together and create one incredibly flavorful bite." 

Stir and serve

Once the dip finishes cooking in the crockpot, stir the ingredients again and season with salt and pepper. If you wish, you can garnish with fresh parsley. This is best served immediately. MacLean provides a few great serving suggestions for us. "This definitely should be served with crostini or pita triangles for dipping! If going a low-carb route, some fresh vegetable crudité could be used as a vehicle for this great dip as well," MacLean shares. 

We hope this is a hit at your next party or get-together. 

Slow Cooker Spinach And Artichoke Dip Recipe
5 from 30 ratings
When you want to be the star of your next party, whip up this delicious and flavorful recipe for slow cooker spinach and artichoke dip.
Prep Time
Cook Time
spinach and artichoke dip served
Total time: 2 hours, 10 minutes
  • 10 ounces fresh baby spinach
  • 1 14-ounce can quartered artichoke hearts, drained and chopped
  • 8 ounces cream cheese, cut into cubes
  • 1 cup plain Greek yogurt
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ⅓ cup yellow onion, finely chopped
  • 4 cloves garlic, minced
  • ¼ cup half and half
  • 1 tablespoon red wine vinegar
Optional Ingredients
  • 2 tablespoons fresh parsley, for garnish
  1. Add the baby spinach, artichoke hearts, cream cheese, greek yogurt, mozzarella, Parmesan, onion, garlic, half and half, and red wine vinegar to a large mixing bowl and stir to combine. Add the ingredients to a small slow cooker. Alternatively, the ingredients can be mixed directly in a larger slow cooker.
  2. Cover and cook on low for 2-3 hours, until the cheese is completely melted. Lift the lid every 30-45 minutes to stir, if desired.
  3. When finished cooking, stir to evenly distribute the ingredients. Season with salt and pepper.
  4. Serve immediately, garnished with fresh parsley, if desired.
Calories per Serving 419
Total Fat 30.8 g
Saturated Fat 18.4 g
Trans Fat 0.0 g
Cholesterol 98.7 mg
Total Carbohydrates 15.2 g
Dietary Fiber 4.8 g
Total Sugars 5.0 g
Sodium 742.9 mg
Protein 23.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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